- 4 rashers streaky bacon, diced
- 50g unsalted butter, chopped, plus extra melted butter to brush
- ⅓ cup plain flour
- 2 cups (500ml) milk
- 1 teaspoon dry mustard powder
- ½ cup white wine
- ½ cup grated cheddar cheese
- 800g medium firm fish fillets (such as hoki), cut into pieces
- 2 medium potatoes, peeled
- Green salad, to serve
- Preheat the oven to 200°C (180°C fan forced).
- Heat a large non-stick frying pan over medium heat. Add the bacon and cook, stirring occasionally, for 4 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside for later.
- Add the butter to the pan and allow to melt. Add the flour and stir to combine. Add half the milk and whisk to remove any lumps. Add the remaining milk and cook, stirring, for 2-3 minutes, or until thickened. Stir in the dry mustard powder, white wine and cheese.
- Arrange the fish pieces in a 2-litre baking dish. Pour over the sauce and top with the bacon.
- Using a peeler, peel the potatoes into thin slices. Arrange the slices on top of the fish and brush with the extra melted butter. Season with salt. Place the dish in the oven and bake for 30 minutes, or until the fish is tender and the potato topping is golden brown.